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Evidence Guide: SITHCCC001B - Organise and prepare food

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC001B - Organise and prepare food

What evidence can you provide to prove your understanding of each of the following citeria?

Select, prepare and use equipment.

  1. Select knives andequipment of the correct type and size for the job, and ensure that it is clean, safely assembled and ready before use.
  2. Use equipment correctly, safely and hygienically.
Select knives andequipment of the correct type and size for the job, and ensure that it is clean, safely assembled and ready before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment correctly, safely and hygienically.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assemble ingredients for menu items.

  1. Identify and obtain ingredients according to standard recipes, recipe cards or enterprise requirements.
  2. Assemble ingredients according to the correct quantity, type and quality required.
Identify and obtain ingredients according to standard recipes, recipe cards or enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assemble ingredients according to the correct quantity, type and quality required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare food items

  1. Prepare food items required for menus according to correct weight, amount and number of portions.
  2. Clean, peel and prepare vegetables and fruit as required for menu items.
  3. Prepare dairy products required for menu items, ensuring they are correctly handled.
  4. Measure, sift where appropriate, and use dry goods as required for menu items.
  5. Correctly handle all food items according to food safety procedures and the handling requirements for particular types of food.
  6. Prepare food items in the required form and timeframe.
Prepare food items required for menus according to correct weight, amount and number of portions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean, peel and prepare vegetables and fruit as required for menu items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare dairy products required for menu items, ensuring they are correctly handled.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure, sift where appropriate, and use dry goods as required for menu items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Correctly handle all food items according to food safety procedures and the handling requirements for particular types of food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare food items in the required form and timeframe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion food ingredients.

  1. Select and use suitable knives and equipment for food portioning.
  2. Portion food ingredients accurately, according to size, weight and required menu items.
  3. Store prepared and portioned foodstuffs according to food safety procedures and the storage requirements for particular types of food.
Select and use suitable knives and equipment for food portioning.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion food ingredients accurately, according to size, weight and required menu items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store prepared and portioned foodstuffs according to food safety procedures and the storage requirements for particular types of food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Contribute to profitability.

  1. Use the designated quantity, weight and portions of ingredients to minimise wastage and maximise profitability of meals prepared.
  2. Prepare the correct amount of food items according to expected numbers of customers to minimise wastage and maximise profitability of meals prepared.
Use the designated quantity, weight and portions of ingredients to minimise wastage and maximise profitability of meals prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare the correct amount of food items according to expected numbers of customers to minimise wastage and maximise profitability of meals prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reduce food preparation costs and negative environmental impacts.

  1. Use energy and water resources efficiently when cleaning equipment and organising and preparing food to reduce costs and negative environmental impacts.
  2. Save reusable by-products of food preparation for future cooking activities.
  3. Use recyclable products during food preparation and dispose of them in designated recycling bins.
  4. Safely dispose of all kitchen waste and hazardous substances to minimise negative environmental impacts.
Use energy and water resources efficiently when cleaning equipment and organising and preparing food to reduce costs and negative environmental impacts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Save reusable by-products of food preparation for future cooking activities.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use recyclable products during food preparation and dispose of them in designated recycling bins.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely dispose of all kitchen waste and hazardous substances to minimise negative environmental impacts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to organise efficient, resource effective preparation of a variety of foods according to expected numbers of customers and to maximise profitability and minimise negative environmental impacts

ability to use a range of cookery and preparation methods appropriate to the cuisine

ability to undertake duties according to organisational hygiene, health and safety practices

knowledge of food safety procedures and correct handling and storage requirements for different types of food

knowledge of correct and environmentally sound disposal methods for kitchen waste and in particular for hazardous substances

ability to organise and prepare a wide variety of general food items within the timeframe required by a commercial kitchen..

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within normal operating conditions of a fully equipped commercial kitchen including industry-current equipment

industry-realistic ratios of kitchen staff to customers.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the candidate preparing food

inspection of food items prepared by the candidate

written or oral questions to assess knowledge of preparation techniques, handling and storage requirements for various food types, hazardous substances and efficient resource use

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

any Asian Cookery unit

any Commercial Cookery and Catering unit

any Patisserie unit.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

logical and time-efficient work flow

knife handling techniques

cutting techniques for foods as required for menu items

hygienic handling of food and equipment according to local, state or territory and national regulatory requirements

safe work practices according to OHS principles and procedures, particularly with regard to using knives

cleaning techniques for kitchen equipment

problem-solving skills to deal with minor problems, such as shortages of ingredients

literacy skills to read recipes, menus, instructions and orders

numeracy skills to calculate portions, and weigh and measure quantities of ingredients.

The following knowledge must be assessed as part of this unit:

the key characteristics and uses of the main categories of food items and those that are particularly used in the organisation

menu and recipe requirements for the particular style, products and cuisine being served

expected numbers of customers to be served

full details of food safety procedures used in kitchen operations and the particular food safety regime for the organisation

correct handling and storage requirements for different types of food

applications of different types of cleaning products

the essential features of and safe practices for using common hazardous substances used within kitchens and in particular substances used by the organisation e.g. cleaning products

the environmental impacts of cleaning equipment and preparing food and minimal impact practices to reduce these especially those that relate to reusable resources, water and energy use

correct and environmentally sound disposal methods for kitchen waste and hazardous substances.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Knives and equipment may be mechanical or power driven and:

must include the use of:

knives, cleavers and utensils such as butcher and boning knives, filleting knives, butter spreading knives,vegetable peeler or knives, slicers

knife sharpening equipment

graters

commercial mixers food processors, blenders and attachments

scales

measures

whisks

thermometers

may include the use of:

saws and meat cleavers

meat bats

meat hooks

larding needles

mincers

bowl choppers

slicing machines

grills or salamanders

Knives and equipment may be mechanical or power driven and:

fryers

large fixed equipment, such as bains marie and fridges

patisserie cutting implements

cutting implements for nuts and fruits

beaters

spatulas

wooden spoons

piping bags and attachments

moulds, shapes and cutters

cake tins.

Food items to be prepared:

must include the use of:

dairy products, including milk, yoghurt, cheeses and alternatives, e.g. soy products

dry goods, such as flours, sugars, pastas and rice

standard fruit and vegetables

general food items such as sauces, condiments and flavourings, garnishes, coatings and battersmay include the use of:

meat, seafood and poultry that may be fresh, frozen, preserved or pre-prepared

meat products such as standard cuts, sausages, hams and salami.

Food ingredients to be portioned may include:

meat

seafood

poultry

pastry

dough

fruit

vegetables.

Reusable by-products may include:

meat and fish offcuts

bones and trimmings

fruit peelings and offcuts

vegetable peelings and offcuts

unused portions of:

fruits

vegetables

seafood, meat and poultry

flowers

garnishes

accompaniments

batter

dough

pastry

fillings

sauces and dips

eggs

coconut cream and flesh.

combined spices

pastes.

Recyclable products may include:

glass bottles and jars

plastics

paper and cardboard

tin or aluminium containers

fuit and vegetable matter.

Kitchen waste and hazardous substances may include:

Any used or out of date ingredient or food item such as:

cooking oils

animal fat

ghee

dairy products, including milk, yoghurt, cheeses and. soy products

dry goods, such as flours, sugars, pastas and rice

fruit and vegetables

general food items such as sauces, condiments and flavourings, garnishes, coatings and batters

meat, seafood and poultry

meat products such as standard cuts, sausages, hams and salami.

Any cleaning agent or chemicals.